Lavender and Honey Roasted Cornish Hens
Thanksgiving is a holiday that I happily adopted when I moved to California, and we roasted stuffed turkeys as tradition warranted. Over the last few years, however, I have tried some new dishes and found that Cornish hens—stuffed or otherwise—are a great substitute for a huge turkey. Glazed with honey and lavender, they are succulent, fragrant and golden brown when cooked. Served with the chutney, you have the makings of a scrumptious meal.
Lavender and Honey Roasted Cornish Hens
Glazed with honey, lavender and rosemary, these roasted Cornish hens are a fragrant alternative to the traditional Thanksgiving turkey. Serve them with chutney and seasonal sides for a festive fall meal.
Ingredients
- Olive oil
- 4 Cornish hens, rinsed in cold water and patted dry
- 1 cup honey, orange blossom or wildflower works well
- 2 tablespoons water
- 2 teaspoons fresh lavender flowers
- 2 tablespoons fresh rosemary
- ½ teaspoon coarse salt
- 6–8 grinds of black pepper
Instructions
- Preheat oven to 400°F.
- Pour a little olive oil into a roasting pan that is large enough to hold all 4 Cornish hens. Place the hens in the pan.
- Place all the remaining ingredients into a small saucepan over low heat. Stir to combine as the honey melts. You will have a fragrant, thick syrup. Using a pastry brush or a spoon, cover the 4 hens with the syrup.
- Bake the Cornish hens in the center of the oven for 1 hour, turning them once or twice so that they are golden brown on every side. Cook until the thickest part of each hen reaches 165°F as measured with a food thermometer.
- Remove from the oven and set aside for 10 minutes before carving. Cut each hen in half and place one half on each dinner plate. Serve with the chutney (see recipe on page 44). A green salad, carrot purée, or mashed potatoes pairs well with this dish.
